Introduction To Food Chemistry
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Language: en
Pages: 205
Pages: 205
Type: BOOK - Published: 2021-12-01 - Publisher: Springer Nature
The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry book
Language: en
Pages: 432
Pages: 432
Type: BOOK - Published: 2020-01-30 - Publisher: Academic Press
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understandin
Language: en
Pages: 270
Pages: 270
Type: BOOK - Published: 2004-12-16 - Publisher: CRC Press
Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2013 - Publisher: Comstock Publishing Associates
Authored by one of the leading scholars in the field, Introductory Food Chemistry deploys the most current understanding of the relationship between molecular s
Language: en
Pages: 2217
Pages: 2217
Type: BOOK - Published: 2018-11-22 - Publisher: Elsevier
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint the
